Scrambled Egg Omelet

Scrambled Egg Omelet
  • PREP TIME
    10 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    15 mins
  • SERVING
    1 People
  • VIEWS
    9

Indulge in the best of both breakfast worlds with this innovative Scrambled Egg Omelet! Combining the creamy delight of scrambled eggs with the satisfying form of an omelet, this dish is a delightful twist on a classic. Perfect for a weekend brunch or a quick yet elegant weekday morning meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    2 g
  • Cholesterol
    584 mg
  • Fiber
    0 g
  • Protein
    25 g
  • Saturated Fat
    11 g
  • Sodium
    521 mg
  • Sugar
    1 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a small bowl, whisk together the eggs, grated Cheddar cheese, fresh parsley, marjoram, thyme, salt, and cayenne pepper until well combined. (2 minutes)

02

Step

Heat the olive oil in a small, nonstick skillet over medium heat. Ensure the skillet is properly heated before adding the egg mixture. (1 minute)

03

Step

Pour the egg mixture into the hot skillet. Using a rubber spatula, continuously stir and scramble the eggs, scraping the sides of the skillet as needed. As the eggs begin to set, reduce the heat to low. (3-4 minutes)

04

Step

Continue cooking, stirring slowly but constantly, until the eggs are very wet and softly scrambled. Turn off the heat. (1-2 minutes)

05

Step

Tilt the skillet toward you and gently push the eggs together at the bottom edge. Use your spatula to tuck in and smooth out the edges, shaping the eggs into an omelet that is moist but no longer runny. The curve of the skillet will aid in forming the shape. (1 minute)

06

Step

Return the skillet to medium heat and cook until a light skin forms on the bottom surface of the omelet. (Approximately 15 seconds)

07

Step

Remove the skillet from the heat. Carefully flip the omelet onto a warm plate. Serve immediately and enjoy this delightful scrambled egg omelet!

For an extra flavorful omelet, consider adding sauteed mushrooms, onions, or bell peppers to the egg mixture.
Ensure your non-stick skillet is truly non-stick to prevent the omelet from sticking and tearing when flipping.
Serve with a side of crispy bacon, avocado slices, or a dollop of sour cream for an enhanced breakfast experience.

Al Considine

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (9)
  • Briana Turner

    This recipe is a game changer! So easy and quick, and it's the perfect way to elevate scrambled eggs.

  • Sheila Leannon

    This recipe is now a regular in my breakfast rotation.

  • Lillian Gleichner

    The technique of shaping the omelet after scrambling is genius!

  • Deja Blick

    I've made this several times, and it's always a hit!

  • Ola Orn

    So much better than a plain omelet or scrambled eggs.

  • Garland Runolfsson

    The cayenne pepper adds a nice little kick.

  • Oswaldo Brown

    I added some chopped mushrooms and spinach – it was fantastic!

  • Bret Barrows

    I used feta cheese and it was amazing!

  • Mabel Cole

    My kids loved this! Finally, a breakfast they both agree on.

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